Rice.

It's a common thread through most cultures.

Something that ties us together even though we express it in so many different ways.

Fried rice from China or Nigeria.

The comfort of congee.

The soothing act of standing at the stove stirring risotto.

Rice and beans whose flavour and colour change depending on where you are - red in the American South, black you’re likely in Latin America, white beans you may be in Israel.

The magic of paella coming together - always a reason to celebrate.

The anticipation of the famous flip to show off the crispy bottom of a tahdig.

Even the simplest way can be something special. A bowl of perfectly cooked, fluffy rice waiting to be topped with that beautifully crispy fried egg and whatever else you choose to add.

It really is an art - a blank canvas waiting for us to put our own creative twist on it. And as you can see you can take it anywhere in the world depending on the flavours you choose.

Rice can also be one of those tricky things to cook for some of us I know. Which is also why I love to devote time writing about individual ingredients. Because when you can get the hang of cooking an ingredient well it opens up a world of possibilities. Literally - see above :)

I was inspired to go down the rabbit hole of rice by the book, The Simple Art of Rice which I highly recommend you picking up if you want to go down the hole with me. Or if you just want so more inspiration on cooking rice and making it more than just an afterthought or the supporting act in your meals. Because there really is a whole world to explore and it’s covered really well in this book. There’s a brief history, a breakdown of all the different types of rice, cooking tips and where to source some good rice. I’m sharing one recipe below and how I used it for inspiration which I hope you’ll do the same. Maybe get out of the routine and try some different flavours or ways of cooking rice that you’ve never tried.

I’m not going to go too deep into all the tips and tricks because everyone has their opinion on what the best way to cook rice is and you really just need to play around with different ways of cooking it until you find your groove. What I will say is this:

Rinse - except for risotto - rinsing the rice will remove the excess starch and give you the best chance for that fluffy texture without the grains sticking together. Because you want that sticky, creamy texture for risotto leave it be. I put my rice in a mesh strainer and rinse it in the sink until the water runs clear.

Try the knuckle trick to get the right amount of water without measuring - I’m not one to measure (or most things when I’m cooking) the water when it comes to rice and I learned this trick many years ago which to this day I still don’t know how it works but it does every time for me and anyone I mention it to. This is also mentioned in the book so I know it’s not just me! Put your rice in a heavy bottomed pot. Make sure the rice is level in the pot then touch the tip of your middle finger to the rice. Add enough water until it hits the first knuckle of your finger. Seriously, works every time.

What’s Cooking This Week: Lamb Rice

You know I’m all about a good riff on a recipe and I hope you do too - or maybe this inspires you to try it more. I saw this one in the book and immediately wanted to try it but didn’t have the exact ingredients so I made it my own with what I had.

Instead of ground lamb I went with some thinly sliced hot pot style (you can find this at most Asian grocery stores, I usually have a few options in the freezer at all times because they thaw so quickly and can be used for so many things) lamb shoulder that was in the freezer. Instead of the dates I had dried cranberries which gives the sweetness plus adds a nice pop of colour. I garnished with dried parsley from the garden (which is a totally different ball game compared to storebought) and rose pedals for more colour. There’s so many more ways to play around with this and make it your own…..so her’s my call out to you. Riff on the recipe in your own way - see what you can create!

Cinnamon Spiced Lamb Rice: Recipe Credit - JJ Johnson: The Simple Art of Rice

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